Preparation method for chitosan fruit and vegetable preservative film

A fresh-keeping film and chitosan technology, applied in flexible coverings, packaging, wrapping paper, etc., can solve the problems of poor mechanical properties, poor water resistance, and high brittleness of the film, and achieve easy film formation and degradation. Good tensile properties, good hygiene and safety

Inactive Publication Date: 2014-05-07
NANTONG TIANHE PACKING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because single-component films often have certain defects in certain performances, the main problems in practical applications are poor mechanical properties, high brittleness, poor water resistance and unsuitability for acidic environments. restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of chitosan candy and vegetable fresh-keeping film, comprising the steps of:

[0017] 1) Dissolve 5g of chitosan in 600mL of acetic acid solution with a volume fraction of 1%, heat to 65°C, and stir until completely dissolved to obtain solution A;

[0018] 2) Soak 1g polyvinyl alcohol in 80mL aqueous solution for 1.5 h, heat to 80°C, stir until completely dissolved to obtain solution B, set aside;

[0019] 3) Add 4mL of solution B to 600mL of solution A, stir evenly, add 0.03g of sodium trimetaphosphate, cross-link for 20 minutes to form a film, and dry at 80°C to obtain chitosan candy and vegetable fresh-keeping film.

Embodiment 2

[0021] A preparation method of chitosan candy and vegetable fresh-keeping film, comprising the steps of:

[0022] 1) Dissolve 5g of chitosan in 500mL of acetic acid solution with a volume fraction of 3%, heat to 60°C, and stir until completely dissolved to obtain solution A;

[0023] 2) Soak 1g of polyvinyl alcohol in 50mL of aqueous solution for 1 hour, heat to 70°C, stir until completely dissolved to obtain solution B, set aside;

[0024] 3) Take 2.5mL of solution B and add it to 500mL of solution A, stir evenly, add 0.025g of sodium trimetaphosphate, cross-link for 30 minutes to form a film, and dry at 70°C to obtain chitosan candy and vegetable fresh-keeping film.

Embodiment 3

[0026] A preparation method of chitosan candy and vegetable fresh-keeping film, comprising the steps of:

[0027] 1) Dissolve 5g of chitosan in 750mL of acetic acid solution with a volume fraction of 2%, heat to 70°C, and stir until completely dissolved to obtain solution A;

[0028] 2) Soak 1g of polyvinyl alcohol in 80mL of aqueous solution for 2 hours, heat to 90°C, stir until completely dissolved to obtain solution B, set aside;

[0029] 3) Take 5mL of solution B and add it to 750mL of solution A, stir evenly, add 0.075g of sodium trimetaphosphate, cross-link for 10 minutes to form a film, and dry at 90°C to obtain chitosan candy and vegetable fresh-keeping film.

[0030] The tensile performance test results of the chitosan candy and vegetable fresh-keeping film prepared by the preparation method of Examples 1 to 3 are as follows:

[0031] Example 1 Example 2 Example 3 Tensile strength / N 12.5 9.7 10.4 Elongation at break / % 225 190 204

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PUM

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Abstract

The invention discloses a preparation method for a chitosan fruit and vegetable preservative film. The preparation method comprises the following steps of (1) dissolving chitosan into an acetic acid solution, heating to the temperature of 60-70 DEG C, and stirring until the chitosan is completely dissolved to obtain a solution A, wherein 100-150mL of the acetic acid solution is added into every gram of the chitosan; (2) immersing polyvinyl alcohol into an aqueous solution for 1-2 hours, heating to the temperature of 70-90 DEG C, and stirring until the polyvinyl alcohol is completely dissolved to obtain a solution B, wherein 50-80mL of the aqueous solution is added into every gram of the polyvinyl alcohol; (3) mixing the solution A and the solution B according to a volume ratio of (100-200):1, uniformly stirring, adding sodium trimetaphosphate, performing crosslinking reaction for 10-30min to form a film, and drying the film to obtain the chitosan fruit and vegetable preservative film. The tensile property of the chitosan fruit and vegetable preservative film prepared by the preparation method is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of packaging materials, and in particular relates to a preparation method of a chitosan candy and vegetable fresh-keeping film. Background technique [0002] As a new type of hygienic packaging product, food preservation film is becoming more and more popular in the family. It plays a certain role in preventing the odor of various dishes in the refrigerator and maintaining the freshness of the dishes. At present, in the process of food preservation film processing, in order to improve the product application performance, often add a variety of processing aids, including plasticizers, stabilizers, antibacterial agents, crosslinking agents, etc., the prepared plastic preservation film is difficult to degrade, which brings Great environmental hazard. [0003] Chitosan has excellent film-forming properties, and the prepared film has certain selectivity to carbon dioxide and oxygen, and has good fresh-keepin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J5/18C08J3/24C08L5/08C08L29/04C08K3/32B65D65/38
Inventor 赵平
Owner NANTONG TIANHE PACKING
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